Spot Shrimp and Grits

Spot Shrimp and Grits

An even better version of the classic

Spot Shrimp and Grits | Sitka Salmon Shares

Prep time: 5 min
Cook time: 1 hr
Total time: 1 hr 5 min
Serves: 4


  • Grits:
  • 2 cups milk
  • 3 cups water
  • 2 teaspoons salt
  • ¾ cup coarse grits (we used Bob’s Red Mill and they were delicious)
  • Spot Shrimp:
  • 1 pound spot shrimp, shell on
  • 1 tablespoon olive oil
  • 2 slices bacon, cut in ¼ inch strips (optional, but awesome) OR 3 tablespoons butter
  • ½ Vidalia onion, minced
  • 1 teaspoon flour
  • 1 cup stock
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon parsley or chives, minced


For the Grits

In a medium sauce pan, bring milk, water, and salt to a boil. Whisk grits into liquid and reduce to low heat. Cook for 45 minutes to 1 hour, whisking occasionally. Mixture will thicken and be creamy when done. Season additionally as needed.

For the Shrimp

In a small bowl, toss spot shrimp with olive oil. In a skillet heated over medium heat, briefly sear shrimp, no more than 1 minute on each side. Remove from pan. Render bacon until crisp and set aside with shrimp or melt butter in the pan. Sauté onion until softened and just starting to brown, about 3 minutes. Add flour, toasting for 30 seconds. Add stock, scraping up any brown bit in the bottom, and simmer to thicken slightly. Add Worcestershire, Tabasco and bacon, if using.

For Serving

Ladle grits onto plate, and top with spot shrimp. Spoon sauce over top, and garnish with parsley or chives.

Ready to try this recipe?

Shop our seafood boxes for next week delivery.

Shop Seafood Boxes


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Spot Shrimp and Grits Recipe | Sitka Salmon Shares
Join our community.
Subscribe Now
Join our community.
Subscribe Now